HEMINGWAY'S BLACK BEAN SOUP

ERNEST HEMINGWAY'S BLACK BEANS - CUBAN STYLE

Makes: 8 servings

1 pound black beans

1/2 cup olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 medium green pepper, seeded, chopped

2 tablespoons tomato sauce

Pinch of freshly ground black pepper

1 teaspoon ground cumin

1 large bay leaf

1 tablespoon sugar

1 teaspoon each: salt, vinegar, olive oil

1 pimiento (red pepper), sliced

1. Sort beans, discarding any rocks or other debris. Soak beans overnight in 10 cups water. Cook beans in a large pot in the same water over low heat 1 1/2 to 2 hours, until tender.

Get oil hot in a skillet over medium-high heat; cook together onion, garlic, green pepper, tomato sauce, black pepper, cumin and bay leaf until onion is soft. Add to cooked beans; cook over low heat, 20 minutes. Add sugar, salt, vinegar, oil and pimiento. Cook slowly 25 minutes, until mixture reaches thickness you like.

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